Pound the veal cutlets to about 1/2 inch thickness for even cooking. Season both sides with salt and black pepper.

Prepare the Veal

Slice the bell peppers into strips, mince the garlic cloves, and chop the fresh parsley. Set aside.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the veal cutlets and sear for 3-4 minutes on each side until golden brown. Remove and set aside.

Sear the Veal

In the same skillet, add the remaining olive oil. Add the sliced bell peppers and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.

Cook the Vegetables

Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

Deglaze the Pan

Return the veal to the skillet, add chopped parsley, and squeeze the juice of one lemon over the top. Let everything simmer together for an additional 5-7 minutes until the veal is cooked through.

Combine and Finish Cooking

Veal cutlets

Bell peppers (mixed colors)

Garlic cloves

Fresh parsley

Lemon

Olive oil

Chicken broth

White wine

Salt

Black pepper

Veal Scarpariello

Make Veal Scarpariello Recipe in just 45m. 1/2 Tray | Full Tray $135.00

Veal Scarpariello Recipe

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